Lechon Kawali Recipe

Lechon kawali is a dish that Filipinos grew up eating and never get tired of. This lechon kawali recipe produces crispy deep fried pork belly with skin that crackles and meat that stays tender and juicy. Making lechon kawali at home is easier than you might think, and it turns out so much better than what you get from most restaurants. Lechon kawali has been a staple in Filipino households for generations, and once you try this recipe, you will understand why. If you want to try another way to cook pork belly, roasting is a great option too.

When I was a kid, my family would make lechon kawali whenever relatives came over on weekends. I can still remember the sound of that pork sizzling in the pot and all of us cousins waiting by the kitchen, hoping to snag the first crispy piece. That excitement stuck with me. In high school, lechon kawali was one of my favorite cafeteria orders. I would line up early just to make sure I got my serving before it ran out. The crispy skin and tender meat goes so well with warm rice, and adding lechon sauce makes it even better.

The secret to getting that shatter-crisp skin is simple: you need to boil the pork until it is very tender, let it dry completely, then fry it in hot oil. I will walk you through each step so you can get it right on your first try. And if you have leftovers, try making paksiw na lechon the next day.

What is Lechon Kawali?

Lechon kawali is a Filipino dish of deep fried pork belly with crackling crispy skin. The name comes from “lechon,” the Spanish word for roasted pig, and “kawali,” the Filipino term for a wok or frying pan. Unlike whole roasted lechon that is cooked over charcoal, lechon kawali is prepared in a pan using a two step method of boiling then deep frying.

This dish became popular as a way to enjoy the flavors of lechon without the need for a whole pig or outdoor roasting setup. The pork belly is first simmered in seasoned water until fork tender, then fried until the skin puffs up and turns golden brown. You get meat that practically falls apart and skin that shatters when you bite into it.

Lechon kawali is served at celebrations, family gatherings, and everyday meals alike. It is a common sight during fiestas and Noche Buena, but it is also something many Filipinos enjoy as a regular weekday lunch. The dish is typically served with steamed rice and a dipping sauce like lechon sauce, spiced vinegar, or toyomansi.

Why This Lechon Kawali Recipe Works

This lechon kawali recipe produces consistently crispy results because of a few key techniques.

• Boiling until fork tender. Simmering the pork belly in salted water with aromatics breaks down the connective tissue and renders some of the fat. This makes the meat tender and allows the skin to puff up properly when fried.
• Drying the skin thoroughly. Moisture is the enemy of crispy skin. Letting the boiled pork rest and air dry removes surface water so the skin can crisp up instead of steaming in the oil.
• Salting before frying. Rubbing salt on the skin draws out additional moisture and seasons the exterior. This step is essential for achieving that crackling texture.
• Frying at the right temperature. Starting with hot oil (around 350F) ensures the skin begins crisping immediately. Medium heat after that allows the pork to cook through without burning.

Ingredients

• Pork belly – You want a piece with good layers of meat, fat, and skin
• Salt – Seasons the pork during boiling and helps crisp the skin before frying
• Whole peppercorns – These give the meat a mild peppery taste as it boils
• Dried bay leaves – Traditional Filipino seasoning for boiled meats
• Cooking oil – Enough to deep fry the pork belly completely

Making lechon kawali at home is not as hard as it looks. Take your time with each stage and you will end up with really good results.

1. Pour water into a large pot and bring it to a boil.
2. Add the pork belly, salt, peppercorns, and bay leaves.
3. Lower the heat to medium and let it simmer for 45 minutes to 1 hour.
4. Check that the pork is fork tender before removing it from the pot.

The meat should be soft enough that a fork slides in easily. If it still feels firm, let it boil a bit longer.

1. Remove the pork belly from the pot and place it on a wire rack.
2. Let it cool and air dry for at least 30 minutes.
3. Rub salt evenly all over the pork, especially on the skin side.
4. For extra crispy results, refrigerate uncovered for a few hours or overnight.

The drier the skin, the crispier it will get when fried.

1. Heat oil in a deep pot or wok until it reaches 350F.
2. Carefully lower the pork belly into the hot oil using a slotted spoon.
3. Fry for 7 to 10 minutes, turning occasionally for even browning.
4. Remove when the skin is golden brown and crispy all over.

Be extra careful when frying. The oil will splatter, so keep the lid nearby to partially cover the pot if needed. Do not cover it completely or steam will build up and make the splattering worse.

1. Transfer the fried pork to a wire rack to drain excess oil.
2. Let it rest for 5 minutes before chopping.
3. Slice into serving pieces and arrange on a plate.
4. Serve immediately with your favorite dipping sauce.

Pro Tips

• Pat the skin dry with paper towels. Even after air drying, wiping the skin removes any remaining moisture so it gets really crispy.
• Fry in batches if needed. Crowding the pot lowers the oil temperature and leads to soggy skin.
• Listen for the crackling sound. When the splattering slows down and you hear the skin crackling, the pork is almost done.
• Chop while still warm. The skin is easier to cut through when the pork is freshly fried.

What to Serve with Lechon Kawali

• Steamed white rice – This is a must, and the rice soaks up all the savory juices
• Lechon sauce – Sweet and savory liver sauce that Filipinos love with any lechon dish
• Spiced vinegar – Cane vinegar with garlic, onion, and chili for a tangy dip
• Toyomansi – A simple mix of soy sauce and calamansi juice
• Atchara – Pickled papaya that cuts through the richness of the pork
• Ensaladang talong – Grilled eggplant salad for a lighter side

Storage

Lechon kawali is best enjoyed fresh, but you can store leftovers if you have any.

• Refrigerator: Store in an airtight container for up to 3 days. The skin will lose its crispness but the meat stays flavorful.
• Freezer: Wrap tightly in plastic wrap and aluminum foil. It keeps for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: For crispy skin, reheat in an air fryer at 375F for 5 to 8 minutes or in an oven at 400F for 10 to 15 minutes. The microwave will soften the skin but works fine if you are in a hurry.

More Pork Recipes

• Crispy Pata – Deep fried pork leg with the same crispy skin you love
• Lechon Sisig – Chopped lechon kawali sizzled with onions and chili
• Pork Binagoongan – Pork belly cooked in fermented shrimp paste
• Lechon Belly Adobo – Crispy pork belly braised in adobo sauce
• Humba Bisaya – Sweet braised pork belly from the Visayas
• Inihaw na Liempo – Grilled marinated pork belly

• Pork belly – Pork shoulder or pork leg can be used, though the texture will differ
• Whole peppercorns – Ground black pepper works if that is what you have
• Bay leaves – You can skip these if unavailable, though they do give the pork a nice flavor
• Deep frying oil – Vegetable, canola, or peanut oil all work well
• Lechon sauce – A mix of banana ketchup and liver spread makes a quick substitute

What is the difference between lechon and lechon kawali?

Great question! Lechon refers to whole roasted pig cooked slowly over charcoal, usually prepared for large gatherings and fiestas. Lechon kawali uses only a portion of the pig, typically pork belly, which is boiled then deep fried in a pan. Both have crispy skin, but the cooking methods and scale are different.

How do you keep lechon kawali crispy?

The trick is removing as much moisture as possible before frying. Let the boiled pork air dry completely and rub it with salt. Frying at the right temperature also matters. If you need to keep it crispy for serving, place it on a wire rack instead of a plate so air circulates underneath.

What is the best dipping sauce for lechon kawali?

For me, lechon sauce is the way to go. It is a sweet and savory liver based sauce that goes so well with the rich pork. Spiced vinegar with garlic and chili is another favorite. Toyomansi, which is soy sauce mixed with calamansi juice, is a simpler option that works great too.

Can I make lechon kawali in an air fryer or oven?

Yes, you can. After boiling and drying the pork, air fry at 375F to 400F for 20 to 30 minutes, flipping halfway through. For oven roasting, bake at 425F for about 45 minutes to an hour until the skin is crispy. The texture is slightly different from deep frying but still delicious.

What is the difference between bagnet and lechon kawali?

Good question! Bagnet is a specialty from the Ilocos region that uses the same pork belly but with a different preparation. Bagnet is boiled, dried, then fried twice or even three times to get an even crispier texture. Lechon kawali is typically fried just once. Bagnet also tends to be crunchier throughout, while lechon kawali has a more distinct contrast between crispy skin and tender meat.

Lechon kawali always gets everyone excited at the table. That crispy skin and tender meat combination is hard to resist, especially when you have a good dipping sauce ready. I hope you give this lechon kawali recipe a try. Watch the video above if you want to see the frying technique in action. Once you hear that skin crackling and smell that golden pork, you will understand why this dish holds such a special place in Filipino cuisine.